It's good to get to know a bunch of other chefs because I like to cook, but I'm no chef. I can… — Patrick Chung Copy Share Image
Techniques are not the most difficult to teach. The attitudes chefs take are much more important. — Alain Ducasse Copy Share Image
All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please. — Padma Lakshmi Copy Share Image
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered. — Alain Ducasse Copy Share Image
You see fewer and fewer chefs who are really big - most stay in shape. — Wolfgang Puck Copy Share Image
There's not a lot of chefs in the kitchen and very few people are involved in 'Hot Ones.' There's no research team… — Sean Evans Copy Share Image
I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs. — Dominique Crenn Copy Share Image
“I love Italy. For hundreds of years, if not centuries, the people of italy (Italians) have been living here." [Audrey's insight]” — Tom Gleisner Copy Share Image
I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to… — Alain Ducasse Copy Share Image
With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon,… — Michael Mina Copy Share Image
The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too… — Daniel Boulud Copy Share Image
Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen,… — Anonymous Copy Share Image
Chefs get sucked into the trap of 'fine dining' because some guides make it central to their ratings system and because some… — John Lanchester Copy Share Image
The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the… — Dana Goodyear Copy Share Image
What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they… — Gordon Ramsay Copy Share Image
A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had… — Daniel Boulud Copy Share Image
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about… — Michael Symon Copy Share Image
I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to… — Stephanie Izard Copy Share Image
I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a… — Jason Flemyng Copy Share Image
Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot… — Anthony Bourdain Copy Share Image
I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually… — Tom Colicchio Copy Share Image
The stressful part of that is that you're not a chef. People who have learnt to be chefs have spent years in… — Jayne Middlemiss Copy Share Image
Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a… — David Castle Copy Share Image
First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast"… — Gordon Ramsay Copy Share Image
“Fortunately, I knew the cardinal rule of getting on with one’s fellow cooks. It applies in any kitchen and can be summed… — Jacques Pépin Copy Share Image
“I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in… — Julia Child Copy Share Image
“The whiff of Ben's parcel hovered under the delicious aroma of fish. Suddenly John felt hungry. The men, he saw, were sipping… — Lawrence Norfolk Copy Share Image
“I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one… — Stacey Ballis Copy Share Image
“I didn't want to be a chef: just a cook. And my experiences in Italy had taught me why. For millennia, people… — Bill Buford Copy Share Image
“AB: I think great chefs evolve that balance between what they themselves can bring, creatively and technically. The great chefs understand human… — David Blum Copy Share Image
![“I love Italy. For hundreds of years, if not centuries, the people of italy (Italians) have been living here." [Audrey's insight]” quote by Tom Gleisner](https://sms4smile.com/quotes/i/b25/tom-gleisner-102380_chefs_i-love-italy-for-hundreds-of-years-if-no_723266.jpg)
